SQUEAK AND BUBBLE

(Serves 2-3)

INGREDIENTS:

1tbsp olive or vegetable oil (or lard or beef dripping); 1 large onion, thinly sliced; 1-2 garlic cloves, chopped (optional); About 150-200g cooked potatoes or cold mash (you can also spuds and celeriac or parsnips), ideally still skin-on; sea salt and black pepper Cooked greens: 150-250g cooked kale, cabbage, Brussels sprouts, cauliflower and/or broccoli, roughly chopped/shredded Uncooked greens: Handful of raw spinach, rocket or lettuce and/or 100g frozen peas

Herbs (optional): 1-2tbsp chopped parsley, chives or chervil, or a bit of lovage

Flavour bombs (optional): 1-2tsp curry paste or powder, or sliced olives, capers and/or chopped anchovies

To serve (optional):

2-3 fried eggs

METHOD:

1. Heat the oil or fat in a non-stick frying pan over a medium heat. Add the onion with a pinch of salt and some pepper and fry gently for about 10 minutes until it starts to colour. If you’re adding garlic and/or curry paste/ powder, stir into the onions now and cook for a minute or two.

2. Tip the spuds into the pan. If not already mashed, crush roughly with a fork or masher, but keep the texture quite chunky. Leave for a minute or two then add all the other veg, and any herbs or flavour bombs, with a little seasoning. Stir then press it all down into a rough cake.

3. Leave the veg cake to cook for several minutes, so that it can form a good goldenbrown crust on the base. Don’t move it, it’s better that the base is a little overbrowned.

4. When cake is nicely browned underneath, flip it over with a spatula and cook the other side. (If scaling up, and making a larger cake, cut it into halves or quarters when the first side is crisped, and flip one at a time.)

5. Serve hot, topped with a fried egg if you like. Mustard or chilli sauce are also very good on the side.